Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Monday, June 16, 2008

Crab Delights

Summer time is crab meat time. It reminds me of a small seafood restaurant that used to be down by Pirates Cove on the New Hampshire seacoast. The take-out-type eatery was called Jennifer's Crabs. Diva's don't eat at places where the owner admits to having crabs.

These are fun little crab appetizers. Pass them around at a party or make a meal out them by serving them with chowder. It is a nice alternative to grilled cheese and tomato soup on a cold day.

Crab Delights

1 6-oz. can crab meat, drained

shredded cheese (I like Swiss)

1/4 cup butter, softened

2 tbsp. mayonnaise

1 clove garlic, minced

a couple of pinches of parsley

5 English muffins, split in half (wheat are better for you)

Mix first 6 ingredients.
Cut the muffins into quarters.
Spread on English muffins.
Bake at 400 degrees for 15 minutes.
Broil for 1 minute until toasted.

Wine: Chardonnay

Ciao!
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